Dense Bittersweet Chocolate Cake

• 1 pound unsalted butter (4 sticks)
• 1 pound high quality bittersweet chocolate, chopped (2 boxes of Baker's chocolate)
• 1 cup coffee, brewed strong (make sure you actually meaure out a cup, not just make the cup size you normally make in the morning.)
• 8 extra-large eggs
• 1 cup sugar
• 1 tablespoon vanilla extract

1. Preheat the oven to 350 degrees F.
2. Butter the sides and bottom of a 10-inch springform pan and set aside.
3. In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes.
4. In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy. Whisk the eggs into the melted chocolate until combined. Pour the mixture into the prepared pan. Bake for 1 hour and cool on a wire rack until it reaches room temperature.
5. Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.

butter, bittersweet chocolate, coffee, eggs, sugar, vanilla

Taken from www.epicurious.com/recipes/member/views/dense-bittersweet-chocolate-cake-50132408 (may not work)